Peruvian beans don't always get the credit they deserve — this one earns it. Grown high in the Andes where cooler temps slow the cherry down and build real complexity, it's smooth without being boring, and bright without being sharp. If you like chocolate and citrus in the same sip, this is your coffee.
| Roast | Medium |
|---|---|
| Body | Medium |
| Acidity | Medium |
| Caffeine | Medium-High |
In the cup: Think of a good piece of dark chocolate left next to an orange — that's the relationship here, cocoa and citrus peel sharing the same space without fighting. Toasted hazelnut and a faint almond sweetness round it out, the way a clean finish should: quiet, not abrupt.
Best for: Black coffee drinkers who want something approachable but not flat. Great for mornings when you want flavour without a coffee that fights back. Works well as a pour over if you like tasting what's actually in the bean.
Brew tip: Pull it as a pour over with a medium-fine grind — around 1:15 ratio. Too coarse and you'll lose that chocolate depth; too fine and the acidity gets edgy. Give it a 30-second bloom and let it do its thing.
| Grind |
Coarse, Espresso, Standard, Whole Bean |
|---|---|
| Size |
12oz, 1 LB, 2 LB, 5 LB, 12 LB |
All our beans are are professionally roasted to your taste.
